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The Story of Garum : Fermented Fish Sauce and Salted Fish in the Ancient World
Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- List of Figures -- List of Tables -- Preface and Acknowledgments -- Introduction -- 1. Fish Sauce in Classical Literature -- 2. Fish Sauce in the Consumption Literature: A Literary and Archaeological Chronology -- 3. Fi...
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| Main Author: | |
|---|---|
| Document Type: | Online Resource Book |
| Language: | English |
| Published: |
Milton
: Taylor & Francis Group
, 2020
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| Online Access: | http://proxy.fid-lizenzen.de/han/proquest-ebook-central-altertum/ebookcentral.proquest.com/lib/bsbfidaltertumswissenschaften/detail.action?docID=6423380 |
| E-Book Packages: | ProQuest Ebook Central : Classical Studies Collection |
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| 245 | 1 | 4 | |a The Story of Garum |b Fermented Fish Sauce and Salted Fish in the Ancient World |
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| 520 | |a Cover -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- List of Figures -- List of Tables -- Preface and Acknowledgments -- Introduction -- 1. Fish Sauce in Classical Literature -- 2. Fish Sauce in the Consumption Literature: A Literary and Archaeological Chronology -- 3. Fish Sauce in Culinary, Medical, and Veterinary Sources -- 4. Fish Sauce from Papyri in Greek Speaking Egypt -- 5. Fish Sauce in the Late Roman, Byzantine and Early Medieval World -- 6. Fish Sauce from an Archaeological Perspective -- 7. Fermented Fish Sauce in Southeast Asia -- 8. Modern Fish Sauce Experiments -- 9. Fishing in the Mediterranean -- 10. The Infrastructure of Fish Sauce Manufacture -- 11. Fish Bones as Evidence of Sauce and Salsamenta -- 12. Fish Sauce Amphorae as Functional Vessels -- Afterword -- Bibliography -- Index. | ||
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